Classic Tiramisu
Equipment
Ingredients
Base
ladyfingers
24 piece
espresso (cooled)
240 ml
coffee liqueur
60 ml
Cream
egg yolks (room temperature)
6 piece
granulated sugar
75 g
mascarpone cheese (room temperature)
450 g
heavy cream (chilled)
240 ml
vanilla extract
10 ml
Topping
unsweetened cocoa powder (for dusting)
30 g
Instructions
Prepare coffee mixture
Mix cooled espresso with coffee liqueur in a shallow bowl.
Make zabaglione
Whisk egg yolks and sugar in a heatproof bowl until pale and thickened.
Add mascarpone
Remove from heat and whisk in mascarpone until smooth.
Whip cream
In a separate bowl, whip heavy cream with vanilla extract to soft peaks.
Fold cream into mascarpone
Gently fold whipped cream into mascarpone mixture until uniform.
Assemble layers
Quickly dip each ladyfinger in coffee mixture and arrange in single layer in dish.
Spread cream layer
Spread half of mascarpone cream evenly over soaked ladyfingers.
Repeat layers
Add second layer of dipped ladyfingers, then remaining cream.
Chill tiramisu
Cover and refrigerate at least 4 hours or overnight for best flavor.
Dust and serve
Dust top generously with cocoa powder just before serving.
Original recipe
Storage
Best eaten within 3 days. Dust with fresh cocoa before serving leftovers.
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